Chef Feker joins FOX6 WakeUp to prepare grilled pacific salmon

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Chef Feker joins FOX6 WakeUp to make a delicious grilled pacific salmon with Argentinean chimichurri sauce with fennel polenta.

Grilled Pacific Salmon with Argentinean chimichurri sauce with fennel polenta

Yield: 4 servings



  • 4 6 oz Salmon filet pieces seasoned and grilled

Argentinean Chimichurri sauce

  • 1 cup lightly packed chopped parsley, chopped (ideally, flat leaf "Italian" parsley)
  • 3 to 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoons fresh oregano leaves, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons shallot minced
  • 3/4 cup olive oil
  • 2 tablespoons white Balsamic vinegar or rice vinegar

Directions for chimichurri

  • Mix all ingredients and let sit in a bowl over night.
  • Grill protein over a medium grill to the preferred doneness. Top with the Chimichurri sauce and enjoy with your favorite vegetable.

Chef’s Note: A glass of Sauvignon Blanc or a chilled Mojito would best complement this dish.